Strawberry Icebox Cake

A delicious dessert to bring to any Summer BBQ that everyone will love! The graham crackers get soft and cake-like and are stuffed between layers of sweetened whipped cream and juicy strawberries. Perfection!

*Originally posted on 6/24/14. Updated on 6/30/16 with new photos + homemade whipped cream recipe for those who dislike Cool Whip!*

This strawberry ice box cake is by far my favorite summer dessert! You guys love it too apparently because it has remained a reader favorite for over two years now!! I have had lot of feedback from this recipe. Many of you don’t like to use Cool Whip and I understand that – call me crazy but I actually like the flavor of it. When you want a super quick and easy dessert, it comes in handy. If you have time to make homemade whipped cream (which really only takes about two minutes and is so much tastier so DO it!), I have updated the recipe with a homemade whipped cream option.

This is my go-to when I have company or am going to a BBQ where there are lots of people. I love how refreshing it is since it is chilled until ready to serve. There’s something about strawberries and fresh whipped cream together that just screams summer! The graham crackers layered between get nice and soft, almost like a thin cake layer. All of the flavors together are so delicious! It reminds me of strawberry shortcake.

This dessert is always always a hit and is especially great for feeding large crowds! Everyone always goes crazy for it. It’s no-bake too, so no turning on your oven on those really hot summer days! The combination of the melt-in-your-mouth graham crackers layered between the crisp strawberries and creamy whipped cream is truly amazing.

If you want a delicious, SUPER easy and simple dessert to make, you’ve got to try this! I promise it will not disappoint.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip (just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

To give real whipping a little extra firmness, just add a tablespoon of instant vanilla pudding. Would probably work well for this recipe. Going to try this for this weekend! I have another recipe that uses Cool Whip in the recipe but I like the real thing and put the vanilla pudding in it so the whipping cream doesn’t get watery in the recipe.

You can also add 1/4 cup of powdered (also called castor or icing) sugar to the cream before whipping it. Powdered sugar has cornstarch in it to prevent caking. The cornstarch will stabilize the whipped cream

Milk Arrowroots might work instead of Graham Crackers … I’m from Canada but I live in Perth , Western Australia … not sure what we can use instead of Cool Whip either … which is so delicious you could eat a whole tub by itself … … maybe just regular cream whipped up with a bit of sugar and vanilla or the stuff you can buy in a can here isn’t too bad and is nice and sweet and would do the job if you’re making a small batch …

I think condensed milk mixed with dream whip or real whipping cream would be good…. soft ice cream would be good….I think fresh peaches would be good…. Bananas with strawberries and chocolate syrup as in a banana split would also be good…

Actually, you can even use white bread. Just butter it thinly and sprinkle it with a little bit of sugar. I usually let my sliced strawberries sit with some sugar on them so they make syrup, and then I drizzle the bread with the syrup as I build the layers.

I will do this, but mix instant pudding and fold that with a portion of the whip cream instead. Don’t limit your fruit, this could be done just like the amazing brownie pizza; kiwi, blueberries, strawberry etc.

I’ve never tried but I would imagine it would work. You probably don’t need to let it sit overnight if using graham cracker crumbs though because the reason you let it sit overnight is to let the graham crackers soften.

i think using cream cheese flavored pudding would be divine and topping with some melted chocolate chips would be superb! a play on chocolate covered strawberries while also doing this dessert would be excellent!!!

This sound so good!! Being diabetic I would use fat free Kool Whip and graham crackers that are low-cal if there is such a thing. I think it would also be good with blueberries or peaches. Using angel cake sounds good, too.

I use soda crackers and other fruits. My first layer is soda crackers and topped with blueberries and another layer of crackers and sliced banana and spread cool whip with vanilla pudding and last layer of crackers and spread just cool whip and finish with slice strawberries, kiwi, and cantaloupe or leftover blueberries.
Always a favorite to any occasion.

2-3.5 oz boxes of French vanilla pudding made according to the box, 1 big brick of cream cheese I think it is 8 oz or maybe 12oz and one normal size cool whip tub. I make the pudding up and then add the cream cheese to the mixer and mix until almost smooth then I I add the cool whip.

Oreos, of any flavor you like, make a nice substitute for the graham crackers…we used Golden Oreos, and it was wonderful! Regular Oreos work as well, since chocolate and strawberries also go great together. This is the only time of year I really attempt to make this recipe; the strawberries grown locally taste so much better than anything I can buy in the store, and they do this recipe the best justice Thanks for such a wonderful dessert!

6/23/2015: I THINK WE HAVE ANOTHER WEEK OF STRAWBERRY’S HERE, SO I HAVE AN OPPORTUNITY TO TRY THIS RECIPE. MY GUYS HERE JUST LIKE A SLICE OF ANGEL CAKE, LOAD OF BERRIES, AND WHIP CREAM, OR ICE CREAM. BEING A DIABETIC, IT IS A CUSTARD DISH PORTION. WE LIKE QUICK AND SIMPLE RECIPES BECAUSE THEY ARE VERY IMPATIENT WHEN IT COMES TIME TO FEED THEIR “TIGER”.

Does anyone know how to cook from scratch any longer? All I see here are strawberries and HFCS (high fructose corn syrup), chemicals and GMO’s.

You know, it is not that difficult to make your own cake and slice sideways into three sections, add some can sugar to organic heavy cream to make the whipped topping and add the strawberries. It is cheaper my way and won’t kill you.

Nope! I usually make it the night before I am serving it, but the leftovers are still great for a few days so it should be fine! I would just top with the strawberries the day you are serving just incase they start leaking onto the top.

I made the Strawberry Ice Box Cake for my daughter’s birthday and it was delicious. I reduced the ingredients as instructed to make a two layer. I a making one for a group study tonight using lite cool whip and low fat honey graham crackers. I hope the taste will not change too much.

For some reason I was only able to do the first thin layer, then two more layers. I have extra crackers, strawberries, and whip cream– so I think I’m going to get some lemon instant pudding and try mixing that in with the cool whip… if you see this in time maybe you can give me some tips or tell me what you think!

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Hi there! I'm Jessica. Thank you for stopping by my little space of the web! Here you'll find lots of easy and delicious recipes that have been tested and approved by myself and my family. Baking and cooking is my passion so I hope you enjoy my creations!